Spicy Shrimp

Ingredients: 

• 6 lbs. fresh Gulf Shrimp
• 2 bay leaves
• 1 Tbsp. celery seed
• ¾ cup salt
• 1 tsp. CAJUN CHEF Cayenne Red Pepper
• 2 cups oil
• ½ cup TABASCO Spicy Ketchup
• 3 Tbsp. lemon juice
• ¼ cup apple cider vinegar
• 1 Tbsp. Cajun Power Worcestershire Sauce
• 1 (5-ounce) jar horseradish
• 1 (5-ounce) jar ZATARAIN'S Creole Mustard
• 1 cup yellow onion, thinly sliced
• Salt and pepper to taste 

Steps: 

Place shrimp in large pot. Add enough water to completely cover shrimp. Add bay leaves, celery seed, salt and cayenne pepper. Bring to a boil and cook 5 minutes or until shrimp are pink. Drain and peel shrimp. Remove bay leaves and discard. Combine oil and remaining ingredients. Add shrimp. Season with salt and pepper. Cover and refrigerate overnight. Serves well on crackers or skewered on toothpicks. Makes about 25 servings.